Appetizers

Fresh Tomato and Corn Salsa

Makes 1-1/2 cups

Fresh Tomato and Corn Salsa

Makes 1-1/2 cups

Delicious with the traditional corn tortilla chips, this salsa is also great on grilled chicken or seafood.

Calories 18 (10% from fat)
carb. 4g
pro. 1g
fat 0g
sat. fat 0g
chol. 0mg
sod. 50mg
fiber 0g

Ingredients

1 small onion, peeled, cut into 1-inch pieces (about ½ cup pieces) ¼ cup fresh cilantro 1 medium jalapeño pepper, seeded, cut into 1-inch pieces 2 medium vine-ripened tomatoes, cut into 1-inch pieces 1 teaspoon fresh lime juice ½ cup fresh or frozen corn kernels (frozen kernels do not need to be thawed) ½ teaspoon kosher salt

Preparation

1. Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until finely chopped, about 5 seconds. 2. Scrape work bowl. Add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5 to 7 times. 3. Add corn and salt; pulse once to just combine. Let stand for 1 hour before serving to allow flavors to develop. Serve with chips.